On Monday, Mosa Meat, a pioneer in the cultivated meat space, opened a new scale-up facility in Maastricht that measures 2,760 square meters (29,708 square feet). With a total footprint of 7,340 square meters (79,007 square feet), the new Mosa C.A.M.P.U.S., or Center for Advanced Meat Production, Upscaling, and Sustainability, has completed its fourth facility.
A ribbon-cutting ceremony took place on Monday with the Mayor of Maastricht, Annemarie Penn-te Strake, the Governor of Limburg Emile Roemer, the Mosa Meat team, a demonstration of cultivated burgers by Chef Hans van Wolde, and tours of the new facility. The new facility will begin production with 50 investors, journalists, and value chain partners worldwide in the next few days.
Chef Hans van Wolden said: “When I first tried a Mosa Burger as part of the internal development team, I was blown away by the beefy taste and the amazing mouthfeel of the beef fat. It gave me goosebumps. I genuinely believe this new way of making beef can delight connoisseurs and casual beef lovers alike, while enjoying the positive benefits of cultivated beef from a sustainability perspective. I am excited to work with the Mosa Meat team to make future versions even better.
As this scale-up facility comes online next month, the company can produce tens of thousands of cultivated hamburgers. With regulatory approvals and regional market entry, the facility is designed to grow hundreds of thousands of cultivated hamburgers yearly when demand increases.
Mosa Meat Co-founder & CSO Dr. Mark Post said: “When we introduced cultivated meat to the world, we predicted it would take 10 years to create a consumer product. Now, almost exactly 10 years later, we have a consumer product that we can start making in larger quantities and that we can start serving to consumers in Singapore, pending regulatory approval.”
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